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Showing posts from December, 2011


Ragda is a famous street food of India. It is served with patties, samosas, cutlets and so on.. It is also served separately as a chaat. Today I made this as a side dish for my ragi roti

Ingredients for the Ragda: Dry white peas -1 cup(soaked overnight) Onion -1 (finely chopped – reserve 1 tbsp for garnish) Tomatoes – 2 (finely chopped – reserve 1 tbsp for garnish) Ginger and garlic - 1 tsp each (finely chopped) Fresh Coriander - 3 tbsp (finely chopped – reserve 1 tbsp for garnish) Cumin seeds - 1 tsp Bay leaf - 1 Everest Chole masala - 1 tsp Chilli powder - 1 tsp Turmeric powder - ½ tsp
Tamarind paste - 1/4 tsp Dry mango powder - pinch Chaat masala - pinch Water - 1 cup (Use the water in which peas was cooked) Oil - 1 tbsp Salt as reqd
Method: Pressure cook the peas with ½ tsp salt for about 2 whistles reserve the water and keep aside.
Heat oil in a pan, add cumin seeds and bay leaf once it cracks add onion and sauté it well.

Aval Pori Urundai - Karthigai Deepam Special

Karthigai Deepam a festival of lamps celebrated during Tamil Karthigai month. Agal vilakku and pithalai viakku are lit in all Tamil houses.
              “Bow to Lord Shiva Bestower of Good and Destroyer of Evil”
Its mainly pori urundai which plays another major importance on karthigai deepam.

Recipe adapted from Sharmis passions
Ingredients: 4 cups - Aval Pori ¾ cup - Jaggery grated ½ cup - Water (just enough to immerse jaggery) Pinch - Elaichi powder Ghee to grease hands Method: In a bowl add grated jaggery and water and let it get dissolved completely.
Using a strainer remove the dirt from the jaggery and transfer to another vessel.
In a small bowl add ¼ cup water and keep it aside. In a non stick pan add jaggery syrup and add elaichi powder. Stir it continuously till it reaches the hard ball consistency. To check add a drop of jaggery syrup on the bowl which is kept aside, it should not get dissolved in water it should be hard this is the right consistency.
Switch off the stove and add the aval …